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Oatmeal Scones

Prep time 10 mins
Bake time 21 mins
Yield Makes 8 servings

Ingredients

  • 3/4 cup uncooked quick-cooking oats
  • 1/3 cup sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter, cut up
  • 2/3 cup fat-free buttermilk
  • 1 large egg
  • Vegetable cooking spray
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons fat-free buttermilk
  • 2 tablespoons chopped pecans, toasted

Nutrition Information

  • calories 232
  • caloriesfromfat 21 %
  • fat 5.6 g
  • satfat 1.9 g
  • monofat 2.3 g
  • polyfat 0.9 g
  • protein 5.7 g
  • carbohydrate 40.5 g
  • fiber 1.7 g
  • cholesterol 34 mg
  • iron 1.9 mg
  • sodium 327 mg
  • calcium 110 mg

How to Make It

  1. Bake oats in a 15- x 10-inch jelly-roll pan at 400° for 6 minutes or until lightly browned. Cool.

  2. Combine oats and next 5 ingredients.

  3. Cut butter into oats mixture with a pastry blender or fork until crumbly. Stir together 2/3 cup buttermilk and egg. Add to flour mixture, stirring just until dry ingredients are moistened and dough forms.

  4. Turn dough out onto a jelly-roll pan coated with cooking spray. Shape dough into a 7 1/2-inch circle.

  5. Combine 3 Tbsp. sugar and 1/2 tsp. cinnamon. Brush dough with 1 1/2 Tbsp. buttermilk. Sprinkle with sugar mixture and pecans.

  6. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cut into 8 wedges; serve immediately.